History:
In March 1872, over 60 years after the first Oktoberfest, Spaten brewer Josef Sedlmayr attempted to brew a beer similar to the then popular Vienna style lager. His creation, called Maerzen by some for the month it is brewed and Oktoberfest by others for the festival when it is tapped, was a hit.
Style Point:
As everyone knows, Oktoberfest is far more than a beer style. Every year Munich devotes about three weeks from about mid-September to early October to this massive festival. Here are a few tidbits borrowed from
About's Go Germany guide:
- 30% of the year's production of beer by Munich breweries will be consumed in the two weeks of Oktoberfest.
- There is available seating for 100,000 people.
- Roasted oxen: 88
- Sausages: 220,000 pairs
- Roast chickens: 460,000
Ingredients:
This
lager is distinctly German and the ingredients ought to be, too. The base malt should be good two row Pilsner, with up to 20% Vienna or Munich malt. Some recipes contain some crystal but this can make purists shudder. The hops are a Noble variety even though the hopping should be very light. Don't use a yeast that results in too dry of a beer. Malt is the star in a good Oktoberfest so let it shine. If you don't have lagering capabilities, a good Koelsch yeast should do.
Tasting Notes:
The overall impression left by a good Oktoberfest/Maerzen should be malt but not in the nutty, bready way of a British Brown; after all this is still a German lager. The Vienna or Munich malts lay down a broad but light malt character. With only enough hops to balance, the malty character is dominant in the aroma and flavor without being overwhelming. The body should be light brown with a white head.
Food Pairing:
Because this style will forever be associated with the festival that gave it its name, the first foods that leap to mind are the meaty dishes of Bavarian. But the gentle flavors make it ideal to pair with many other sorts of food. The challenge would be not to serve with with foods that will overwhelm the beer. Try it with fresh, creamy cheeses. Pasta with white sauces and virtually any sort of seafood should work well with Maerzen.
Brewers' Notes:
- IBU: 20-28
-
OG: 1.050 - 1.056
-
FG: 1.012 - 1.016
Brands To Try:
These are the brands that are actually served at Oktoberfest in Munich:
